It seems that every year come fall I suddenly forget that salads are a thing, and it’s okay to eat raw vegetables. Lately I’ve been all about the soups, curries, and casseroles. This definitely has some pluses … these are all one dish dinners – hello easy clean up 😀 , they freeze really well (and I love leftovers!!), and they tend to be super flexible so when you don’t want to stop at the store to pick up those mushrooms you forgot you can sub something else in and it stills turns out delicious.
After manyyyy weeks with no salad in sight though, I was desperately craving a lighter dish. I’ve been drooling over all the pins and blog posts featuring pomegranate seeds in salads lately, but while wandering the aisles of the grocery store at 7pm on a Monday hungry, tired and looking for dinner inspiration, breaking apart a pomegranate for the seeds didn’t seem very appealing 😛 . Maybe next time! In need of a quick solution, I went to my go-to grain (ok … seed) when hangry … quinoa!
Quinoa cooks in under 15 minutes, and contains all nine amino acids making it a complete protein source, meaning no need to cook meat for dinner! #winning
To keep the quinoa light, I opted for a take on tabouli with gorgeous assorted tomatoes, lots of parsley, and a lemon-olive oil dressing. The ingredients all combine together to pack a flavourful punch!
This salad holds up in the fridge for about five days, so it’s perfect to make in a large batch and pack as lunch for work or school. It is also the perfect addition for any holiday potluck … I mean just look at those festive colours! 🙂
- 1 cup dry quinoa
- 1 cup green onions, chopped
- 1 cup parsley, chopped
- 1 cucumber
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 1-2 tsbp lemon juice
- 1 clove garlic, minced
Cook the quinoa on stove according to package directions.
Finely chop green onions and parsley.
Slice cucumber, and cut slices into quarters.
Slice cherry tomatoes in half.
Add green onions, parsley, cucumber, tomatoes, and minced garlic to mixing bowl.
Combine olive oil and lemon juice in separate bowl and whisk together.
Add cooked quinoa to veggies and combine.
Drizzle olive oil and lemon juice mixture over quinoa and veggies and stir well. Enjoy!